Liuzhou Laowai

Random thoughts on life in Liuzhou, Guangxi, China

Friday Food 185 – Liangfen

chopsticksFriday food is a weekly article about one of the more unusual food items to be found in Liuzhou that week. This week, we are having fun.

Liagfen (凉粉) is a type of noodle made from starch and water. It is sometimes referred to as ‘starch jelly’ and is usually made from mung bean starch although other starches can be used.

The Chinese name literally means ‘cold powder’ and although the dish made from these noodles is served cold, the second character, , pronounced ‘fun’, is a funny one. Although the primary meaning is indeed ‘powder’ it is also used to denote certain products made from the powder, giving it the secondary meaning of ‘noodles’. But only certain noodles – mainly rice noodles and starch noodles. 米粉 means both rice flour and rice noodles and is often abbreviated to just . Wheat noodles (面粉) are instead abbreviated to just the first character, .

Imagine my amusement when I recently came across this.

These are packets of mung bean starch labelled as 凉粉粉 (liáng fěn fěn) meaning it’s the powder used to make the noodles which are named after the powder from which they are made!

We have here two types labelled white or black. In fact white and brown would be more accurate. The starch is boiled with water until it congeals and is spread out, then cut into noodles by hand.

Of course, the starch can also be used as with any other food starch to thicken sauces etc.

. This entry was posted on Friday, November 10th, 2017 at 7:00 am and is filed under Food and Drink, Friday Food. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

Leave a Reply



XHTML: You can use these tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

It may take some time for your comment to appear, it is not necessary to submit it again.


%d bloggers like this: